Rigatoni With Pumpkin and Bacon Sauce

• 1 14 cups canned pumpkin puree
• 1 lb rigatoni pasta
• 6 12 ounces bacon, cut into dice
• 1 garlic clove, finely chopped
• 12 cup heavy cream
• 1 tablespoon parsley, finely chopped
• 1 cup parmesan cheese, freshly grated

1. Cut pumpkin into bite-size pieces and steam until soft.
2. Mash the pumpkin gently.
3. Cook the pasta in boiling salted water until al dente.
4. Drain.
5. While pasta is cooking, prepare the sauce.
6. Saute the bacon with the garlic until the bacon is crisp.
7. Put the mashed pumpkin into a saucepan and gradually stir in the cream.
8. Add the bacon and garlic mixture and the parsley and gently warm the sauce.
9. Season with freshly ground pepper.
10. Stir the grated Parmesan into the drained pasta.
11. Add the sauce and toss to mix well.
12. Serve immediately in heated bowls.

pumpkin puree, rigatoni pasta, bacon, garlic, heavy cream, parsley, parmesan cheese

Taken from www.food.com/recipe/rigatoni-with-pumpkin-and-bacon-sauce-332619 (may not work)